Chocolate Raspberry Mousse Dome

Overview

• Dessert type: Entremet / mousse cake

• Flavor profile: Rich dark chocolate, bright raspberry, lightly sweet

• Texture: Soft mousse, creamy center, tender cake base

• Difficulty: Medium–advanced

• Best for: Special occasions, holidays, plated desserts

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Yield

6 individual domes

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Components

1. Chocolate sponge base

2. Raspberry compote insert

3. Chocolate mousse

4. Chocolate glaze

5. Garnish

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1. Chocolate Sponge Base

Ingredients

• 2 large eggs

• 60 g granulated sugar

• 40 g all-purpose flour

• 20 g unsweetened cocoa powder

• 20 g unsalted butter, melted

• ¼ tsp baking powder

• Pinch of salt

Instructions

1. Preheat oven to 170°C / 340°F.

2. Whisk eggs and sugar until pale and slightly thick.

3. Sift flour, cocoa powder, baking powder, and salt.

4. Fold dry ingredients gently into the egg mixture.

5. Add melted butter and fold until smooth.

6. Spread batter thinly on a lined baking tray.

7. Bake for 10–12 minutes.

8. Cool completely, then cut rounds slightly smaller than your dome molds.

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2. Raspberry Compote Insert

Ingredients

• 200 g fresh or frozen raspberries

• 40 g sugar

• 1 tsp lemon juice

• 5 g gelatin powder + 25 ml cold water

Instructions

1. Bloom gelatin in cold water.

2. Heat raspberries, sugar, and lemon juice until berries break down.

3. Remove from heat and stir in gelatin until dissolved.

4. Pour into small silicone molds or shallow tray.

5. Freeze until solid (at least 2 hours).

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3. Chocolate Mousse

Ingredients

• 200 g dark chocolate (60–70%), chopped

• 300 ml heavy cream, cold

• 4 g gelatin powder + 20 ml cold water

Instructions

1. Bloom gelatin in cold water.

2. Melt chocolate gently over a water bath.

3. Heat 80 ml cream until warm (not boiling), dissolve gelatin in it.

4. Stir warm cream into melted chocolate until smooth.

5. Whip remaining cream to soft peaks.

6. Fold whipped cream into chocolate mixture in 2 additions.

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4. Assembly

1. Fill silicone dome molds halfway with chocolate mousse.

2. Press frozen raspberry insert into the center.

3. Cover with more mousse.

4. Place chocolate sponge round on top, pressing gently.

5. Smooth surface and freeze for at least 6 hours or overnight.

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5. Chocolate Glaze

Ingredients

• 150 g dark chocolate

• 120 ml heavy cream

• 20 g glucose or honey

• 30 g unsalted butter

Instructions

1. Heat cream and glucose until steaming.

2. Pour over chopped chocolate and let sit 1 minute.

3. Stir until smooth.

4. Add butter and blend until glossy.

5. Cool glaze to 32–35°C (90–95°F).

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6. Glazing & Finishing

1. Unmold frozen domes and place on a rack.

2. Pour glaze evenly over each dome.

3. Let set for 2–3 minutes.

4. Transfer to serving plates.

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Garnish

• Fresh raspberries

• Red currants (optional)

• Mint leaves

• Light dusting of powdered sugar

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Chef’s Tips

• Always glaze frozen mousse for a smooth finish.

• Use high-quality dark chocolate for best flavor.

• Balance sweetness carefully—the raspberry should stay slightly tart.

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Storage

• Refrigerate up to 48 hours

• Freeze (unglazed) up to 2 weeks